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Changes in sour rotten grape berry microbiota during ripening and wine fermentation

Published:2012-03 Issue:3 Volume:154 Page:152-161
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Barata André,Malfeito-Ferreira Manuel,Loureiro Virgílio

Funder

Portuguese Science and Technology Foundation (FCT)

POCI

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference84 articles.

1. Morphogenesis and adhesion of Aureobasidium pullulans;Andrews;Canadian Journal of Microbiology,1994

2. Geographic aspects of yeast ecology;Babjeva;Physiology and General Biology Reviews,1995

3. Lactic acid bacteria associated with wine grapes from several Australian vineyards;Bae;Journal of Applied Microbiology,2006

4. Sour rot-damaged grapes are sources of wine spoilage yeasts;Barata;FEMS Yeast Research,2008

5. Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot;Barata;Journal of Applied Microbiology,2008

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